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Ingredientes
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 TBSP grated lemon peel
Direcciones
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended.
- Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.
- Add the butter and lemon peel to the egg mixture.
- Cook, whisking constantly, until the mixture is thickened. You’ll need to stir this pucker-y pot constantly to prevent the protein molecules in the eggs from bonding too tightly.
- To test if it’s ready, dip a spoon into the curd mixture and run your finger across the back. If your finger leaves a path, the curd is ready. It will thicken slightly as it cools.
- You can strain the curd after it cools to remove the zest if you want it completely smooth, however the zest does add a lot of flavor. It’s your choice.
- Storing Lemon Curd
- Lemon curd can be made up to seven days in advance. Cover the surface with plastic wrap so a skin doesn’t form on top, and store it in the refrigerator. To freeze curd, place it in a plastic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use within one week.
- How to Upgrade Lemon Curd
- Now that you know how to make lemon curd, treat yourself by spooning it into tiny tarts and dusting them with a sprinkling of powdered sugar. How about adding a dollop as filling for sandwich cookies? Or slather it between layers of white or yellow cake rounds for a tangy filling. If you’re feeling fancy, swirl it into cheesecake with a knife before popping it into the oven. Or layer it with ice cream in a tall glass for a sweet and tart parfait.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 10 servings | |
| Calories 143 | |
| Calories from Fat 54 | 38% |
| Total Fat 6.07g | 8% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 54mg | 2% |
| Potassium 38mg | 1% |
| Total Carbs 21.26g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 20.42g | 14% |
| Protein 1.96g | 3% |
